Pan fried turkey breast with quinoa and red lentils

Great looking and easy dinner: full of colours, rich in nutrients, all macronutrients balanced

Ingredients:

110 gr turkey breast

2 tablespoon extravergin olive oil

200 gr courgettes diced

fresh chilli, parsley

1 medium carrots

5 cherry tomatoes

100 gr greens

60 gr mixed quinoa and red lentils (cooked weight)

Pinch salt and black pepper.

Cook the quinoa and red lentils for 13 minutes in salty boiling water.

In a pan, heat 1 tbsp of oil, add the carrot and tomatoes: after 3-4 minutes add the turkey and cook for about 3 minutes each side. In the last minutes add the greens

In another pan, heat 1 tbsp of oil and then add the courgettes with some chopped parsley and fresh chilli. Add salt and black pepper.